Angel Food Cake w/ Tangy Citrus Sauce

Angel food cake mix gets a scrumptious makeover topped with a tangy homemade citrus sauce! The perfect light and refreshing dessert after a heavy meal.
Photo by Diane V.
Slice of yummy angel food cake with toppings.
Angel food cake drizzled with citrus sauce.
Photo by Diane V.
Angel food cake drizzled with citrus sauce.
Citrus sauce make the angel food cake look frosted or decorated.
Photo by Diane V.
Citrus sauce make the angel food cake look frosted or decorated.
Slice of angel food cake served with tangy citrus sauce, whipped cream, and raspberries.
Photo by Diane V.
Slice of angel food cake served with tangy citrus sauce, whipped cream, and raspberries.
Angel food cake drizzled with citrus sauce.
Citrus sauce make the angel food cake look frosted or decorated.
Slice of angel food cake served with tangy citrus sauce, whipped cream, and raspberries.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cake:

  • 1

    box Angel Food cake mix (I used Betty Crocker)

  • 1 1/4

    cups water

  • 1

    tablespoon finely grated orange zest

  • 2

    teaspoons finely grated lemon zest

  • Citrus Sauce:

  • 1/2

    cup sugar

  • 2

    tablespoons cornstarch

  • 2

    cups orange juice (I used refrigerated Tropicana Premium)

  • 1

    tablespoon unsalted butter

  • 1

    tablespoon finely grated lemon zest

  • Pinch of salt

  • Garnishes: (optional)

  • Whipped cream (I use canned Reddi-Whip whipped cream)

  • Fresh berries

Directions

Move oven rack to the lowest position then preheat oven to 350° F. In a large mixing bowl, whisk together the water, orange, and lemon zests. Add the cake mix and prepare and bake as directed on box in an ungreased 10" tube cake pan. When done, invert cake (in pan) onto a long neck bottle to cool completely. When cake is cool, prepare the sauce: In a 2-qt.non-stick saucepan, stir together the sugar and cornstarch. Whisk in the orange juice. Bring to a boil over medium heat, stirring frequently, until sauce thickens and reduces somewhat, about 8-10 minutes. Remove from heat. Whisk in the butter, lemon zest, and salt. Set aside to cool completely. (To speed the process, I set the pot over some ice and water in the sink until cool, stirring occasionally.) To serve, spoon the sauce over each slice of cake. Garnish servings with whipped cream and fresh berries, if desired. Store leftovers in the refrigerator. NOTE: I made the cake ahead of time without checking the recipe and completely forgot about adding the orange and lemon zests when mixing the cake!!! It is very delicious even without it but will try to remember it next time! UPDATE: I made the cake again, this time with the zests! It's even better than the first one which was delicious! The second photo on the right is the latest cake.

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